Boiled Rice Pudding

Name: Boiled Rice Pudding
Ingredients: One-fourth of a lb. of rice flour; rather more than a pint of milk; sugar to taste; 1 teaspoonful of extract of cinnamon; 1 teaspoonful of extract of lemon

From 365 desserts, 1900

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

720Calories

24 gProtein

114 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories720 kcal

Protein24 g

Carbohydrates114 g

Fiber0.6 g

Sugars24 g

Total Fat17 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium191 mg

Potassium826 mg

Calcium607 mg

Iron0.3 mg

Magnesium85 mg

Phosphorus599 mg

Zinc3.4 mg

Copper0.2 mg

Manganese1 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2 mg

Folate18 mcg

Choline87 mg

Caffeine0 mg

Water446 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 6. The excerpt below is the record exactly as published.

Boiled Rice Pudding. One-fourth of a lb. of rice flour, rather more than a pint of milk, sugar to taste, 1 tea- spoonful each of extract of cinnamo

Cook this with the app: pantry check, scaling, and the assistant.